Dried oregano and sage pack more punch than fresh; yet there’s no replacement for the bright tangy notes of fresh dill.
1/2 cup (125 mL) extra-virgin olive oil
1/2 cup (125 mL) chopped fresh dill
2 Tbsp (30 mL) dried sage leaves, crumbled
2 tsp (10 mL) dried oregano leaves
1 clove garlic, minced
1/2 cup (125 mL) plain yogourt
1 1/2 lbs (750 g) skinless, boneless chicken thighs
1/4 tsp (1 mL) sea salt
Place first 5 ingredients in blender. Add 1 tsp (5 mL) grated lemon peel and whirl until well mixed. Stir 1 Tbsp (15 mL) herb mixture into yogourt along with 2 Tbsp (30 mL) freshly squeezed lemon juice. Cover and refrigerate.
Cut chicken into 1 in (2.5 cm) pieces and season with sea salt. Place in bowl and toss with remaining herb mixture. Cover and refrigerate at least 1 hour or overnight to marinate.
Thread chicken onto skewers. Be sure to leave a little space between pieces. Discard marinade. Grill over medium heat, turning often, until cooked through, 8 to 10 minutes.
Serve skewers with yogourt for dipping.
Serves 6 to 8.
Each serving contains: 237 calories; 18 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 3 g carbohydrates; 1 g fibre; 98 mg sodium
source: “Grow, Cook, Heal“, alive #346, August 2011